PRESERVATIVES IN BUTTER

Evening Post, Volume CVI, Issue 129, 28 November 1923, Page 3

PRESERVATIVES IN BUTTER

No anxiety is felt by the Dairy Commissioner for New Zealand (Mr. W. M. Singleton) as to any action the British Government; may take in respect to butter containing boric acid as a preservative. In a statement made for public information, the Commissioner points out that many New Zealand dairy, companies are using no preservatives m the butter they manufacture, and amongst these are the names of companies whose produce grades amongst the highest in the Dominion. While dairy companies which have been using preservatives may j'U'v'e added up to one-half per cent., it has been found that, as a rule, a much lesser percentage remains in the butter, as a considerable portion had been lost in the working. The percentage usually retained is so small that frequently any good effect resulting therefrom has been questioned. The number of dairy companies voluntarily discontinuing the use of preservatives In butter is increasing year by year. The pasteurisation of the cream appears to be sufficient for the insuring of a good keeping butter from cream of average quality. It is well known that, under the United States law of many years' standing, no butter that lias been made with the assistance of preservative may be imported into America. Yet last year New Zealand exported butter to the United I*ss?™° the vaJue of approximately